Two Thanksgivings ago, my mother-in-law made a chocolate peanut butter cheesecake that was the stuff of legends. We haven’t stopped talking about it. Seriously, this cheesecake comes up in conversation once a week at least. So when they came up for visit this week I begged MIL to help me make one. It was just as epic as we remembered.
5 Layers of goodness:
- Graham Cracker Crust
- Reese’s Peanut Butter Cups
- Peanut Butter Mousse
- Chocolate Mousee
- Chocolate Ganache
Five Layer Reese's Chocolate Peanut Butter Cheesecake. No Bake!
Author: Jenn
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 10
Reese's peanut butter cups in the crust of this chocolate peanut butter cheesecake make for the richest dessert you've ever tasted. It's a no-bake recipe too!
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup melted butter
- 10 Reese's peanut butter cups
- ¾ cup creamy peanut butter
- 5 oz cream cheese, softened
- 2 Tbsp butter, softened
- 1¼ cups confectioners' sugar
- 1¼ cups heavy cream, whipped, divided
- 5 oz bittersweet chocolate, chopped
- 1 milk chocolate candy bar, chopped
- ⅓ cup sugar
- ¼ cup 2% milk
- 6 oz bittersweet chocolate, chopped
- ⅔ cup milk
- 1 tsp vanilla
Instructions
- In a bowl combine graham cracker crumbs and butter.
- Press into bottom of 9" springform pan.
- Layer Reese's peanut butter cups on top of crumb mixture.
- In a bowl, beat peanut butter, cream cheese and butter until smooth.
- Add confectioners' sugar and beat until smooth.
- Fold in half of divided whipped cream and spread over Reese's cups in pan.
- Place bittersweet and milk chocolates in a bowl.
- In a small saucepan, bring sugar and milk just to a boil.
- Pour over chocolate in bowl and whisk until smooth.
- Stir in vanilla and cool to room temperature stirring occasionally.
- Gently fold in remaining whipped cream.
- Spread over peanut butter layer.
- Cover and freeze for two hours or until firm
- Place 6oz bittersweet chocolate in a bowl.
- In a small saucepan, bring ⅔ cup milk just to a boil.
- Pour over chocolate and mix until smooth.
- Stir in vanilla and cool to spreading consistency stirring occasionally.
- Spread over cheesecake and refrigerate until set.
- Remove rim and serve!
I say that it serves 10, but maybe more since it’s so rich. I ate the piece pictured while working on this post (gotta stay inspired, right!) and feel like I need to for a run or throw up…or both. A little of this cheesecake goes a long way!
